Dom. Chantal Lescure pommard 1er cru "les bertins" 2022, bts 75 cl

The "Volnay-like" Elegance of Southern Pommard

In 2026, 'Les Bertins' is celebrated as the most refined and feminine expression of Pommard in the Chantal Lescure cellar. While Pommard is often stereotyped as "forceful and virile," this specific Premier Cru challenges that notion. The 2022 vintage is particularly notable as it was finalized during the estate's high-profile transition to new ownership, led by Eric Rousseau and Jean-Philippe Girard.

The Terroir: At the Volnay Border

• The Location: This 1-hectare plot of old vines (some over 60 years old) sits at the very southern edge of Pommard, right on the border of Volnay.

• The Soil: It consists of brown calcareous soil on hard limestone and scree. Because it has a higher limestone content than the clay-heavy vineyards in central Pommard, the wines here possess a "weightless" intensity and silkier tannins.

🍷 2022 Tasting Notes (Drinking in 2026)

The 2022 vintage provided balanced ripeness, resulting in a wine that is both dense and incredibly lifted.

• The Nose: Elegant and highly aromatic. Expect a bouquet of wild rose, cherry liqueur, and macerated raspberry, complemented by savory notes of forest air and delicate spice.

• The Palate: Medium-bodied and silky. In 2026, the tannins have become "mouth-coating" but remain supple. You’ll find layers of sour red cherry and black tea leaf with a cooling mineral spine.

• The Finish: Long and persistent, leaving a delicate trail of rose hips and earthy minerality.

📋 Technical Snapshot

Best Paired With:

• The Gourmet Match: Roasted Duck or Goose; the wine’s acidity and red fruit perfectly cut through the rich fats.

• The Savory Side: Lamb chops with a herb crust or a simple beef tenderloin.

• The Cheese: Comté or Soumaintrain; the wine’s "Volnay-like" finesse pairs beautifully with these sophisticated cheeses.

Pro Tip: In 2026, 'Les Bertins' is starting to reveal its deeper, savory earthiness. To truly see it shine, decant the bottle for 2 hours. This allows the fruit to lift and the tannins to smooth out. Serve at 14–16°C to maintain its elegant aromatic profile.